Bulgur is one of those whole grains that you’ve probably tried in Middle Eastern dishes like tabbouleh, and you’ve also most likely scanned right over it in the bulk bins of your health food store. It’s a nutty, rustic and delicious grain that somehow hasn’t gotten as much press as quinoa and brown rice, so for many it is still a novelty. Though it may be somewhat more mysterious than other whole grains, don’t let that scare you off. It’s actually one of the easiest hearty grains to prepare – you don’t even need to really cook it! Though you can boil and simmer bulgur like most grains, the easiest way to make it is to simply pour boiling water or broth right over the grains and let them steep for about 20-30 minutes (see recipe below).Read More›
No matter what I’m cooking, or packing for my lunch, my plate and tupperware just don’t feel complete until there is a mound of green goodness to go along with the rest of my meal. Eating greens everyday, even at breakfast, is a superb way to make sure to keep your body’s chemistry on the alkaline side of the spectrum. Leafy greens also provide loads of vitamins A & K, calcium, and antioxidants.
I’m a fan of easy, healthy cooking,Read More›
Through active experimentation, I have found that my body is best nourished by maintaining a diet rich in nourishing vegetables, wholesome grains and lean protein, including consciously sourced meat and fish. Consuming ample amounts of high-quality protein has also been of unprecedented importance to me this year as I’ve been eating for 2. My husband and I are due to welcome our first baby into the world in about one month’s time. One power protein that I have relied on during my pregnancy and before is wild salmon from the Pacific Northwest, most notably Alaska.Read More›
Brown rice is one of my favorite grains. It’s chewy, nutty, wholesome and delicious. It makes a healthful base for any meal, and preparing it at home is easy. I usually put a pot of brown rice on the stove before I do anything else in the kitchen, and by the time I’m done preparing the rest of the meal, the rice is ready! When I cook grains, I like to make enough for the meal I’m cooking with extra for lunch the next day.Read More›
Inspired by a delicious dressing at one of my favorite lunch spots in Westport, CT, I set out to make my own version of lemon garlic dressing. I love this dressing because it transforms a simple meal into something with bold character. I make a mason jar full of it and keep it in the fridge so I can easily add it to whatever I’m cooking, be it salads, sandwiches, grilled or roasted vegetables, tofu or roasted chicken. This recipe is simple and easy to make.Read More›
I love fennel, a nutritious flowering perennial herb that has a subtle anise aroma and flavor. Like many members of the carrot family, every part of the fennel plant is edible. This includes the crunchy and slightly sweet bulb, the green stems (which tend to be tougher in texture), and the herb’s thin and delicate leaves.Read More›
Over the past year, I have fallen in love with distilled white vinegar. My admiration is not due to its taste or somewhat pungent odor, but white vinegar’s incredible versatility as a cleaning agent, drain cleaner, an overly curious cat deterrent, and more.
In the heat and humidity of summer, I have found that a simple elixir of vinegar and distilled water is not only an excellent counter and sink cleaner, but also works wonders at keeping mildew at bay. This concoction is better for one’s health than store-bought all-purpose cleaners, even those labeled as “natural” and “non-toxic”.Read More›
Every summer when I was growing up, I would eagerly await the first bite of my mother’s delicious rhubarb crisp. Within hours of picking the vibrant red stalks from my aunt’s garden, she would transform them into this slightly tart seasonal treat. We’d enjoy it for dessert alongside vanilla ice cream or even by itself as a special breakfast delight.Read More›